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These gluten-free almond flour biscuits take only a handful of ingredients and come together in a flash! No kneading, no raising, no waiting. Just simple delicious gluten-free drop biscuits, perfect for sausage gravy or your favorite jam! These biscuits are a much healthier counterpart to their white flour alternatives; Wildly Organic’s Almond Flour and Himalayan Pink Sea Salt add a beautiful nutritional depth to your baked goods.
Tips to Make the Best Gluten Free Almond Flour Biscuits:
Gather your ingredients: almond flour, butter, eggs, sour cream, baking powder, Himalayan pink sea salt and ground black pepper.
I used Wildly Organic’s Almond Flour, which is made purely from ground almonds. This gives your biscuits and subtly nutty flavor and a gorgeous texture. Wildly Organic’s Almond Flour is unblanched, meaning the whole almond – including the skin – is used, which provides maximum nutritional benefit. The color and texture varies slightly from blanched almond flour. Expect the texture to be different from regular flour, but in a good and delicious way!
You can certainly use regular sea salt instead of Himalayan pink sea salt, but the pink sea salt has so many trace minerals and nutrients, so it adds a nutritional punch to your biscuits!
Sour cream is generally gluten free, but make sure to check that you are buying 100% sour cream with no additives to make sure!
Any eggs will work, but I definitely prefer organic cage-free options when available.
Ways to Enjoy Your Gluten Free Almond Flour Biscuits:
- Slather with your favorite gluten free jam.
- Make a batch of gluten-free sausage gravy and enjoy biscuits and gravy.
- Dip the biscuits in your favorite hearty soup.
- Use two biscuits to make a sausage, egg and avocado breakfast sandwich.
To store your biscuits, keep them in an airtight container at room temperature for up to 4 days. These biscuits can be frozen for up to 3 months. Bring frozen biscuits to room temperature before using. Enjoy!